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Messages - Slackjawls

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General Homebrew Discussion / Cryo Hops Not Dropping In Cold Crash
« on: March 22, 2018, 04:38:01 PM »
After cold crashing my APA, dry hopped with Mosaic Cryo hops, for three days at 33 f the fine hop particles aren't dropping.  They're stuck in suspension.  After 48 hours I added gelatin in hopes of making a dent but nothing so far.  Its only been 24 hrs with the gelatin but 72 hours cold crashing should show some results.

Has anyone had a similar experience?  What do you think is the best course of action?  I'd like to keg in two days.

General Homebrew Discussion / Brewing water in HLT overnight
« on: January 29, 2018, 03:45:54 AM »
Im brewing in the morning and my brewing water is in two glass carboys that I would like to fill with PBW overnight.  Is there a downside to letting my water sit in the HLT uncovered overnight for 12 hours?.

General Homebrew Discussion / Adding licorice and nibs in primary
« on: December 26, 2017, 04:53:48 PM »
Is there a down side to boiling 1 inch of licorice stick in some water then cooling and adding to primary? Two weeks ago I brewed an Imperial Stout.  I wanted to add 1 inch of licorice stick to the boil but it hadn't arrived by brew day.  Its fully attenuated now.  I was going to rack to secondary but wonder if I really need to.

Also, any thoughts on adding nibs and vanilla bean to primary?

Yeast and Fermentation / Re: where to add more o2
« on: December 14, 2017, 08:16:41 PM »
Brad Smith interviewed the guys from imperial yeast recently and one of them said you should give a second dose to anything over 1.080. Ive read and heard this several times.  I aerate before pitching and I aerated my starter.  Im just looking to see what other experienced brewers are doing to hopefully avoid unnecessary mistakes

Yeast and Fermentation / Re: where to add more o2
« on: December 14, 2017, 04:47:11 PM »
Any opinion on how much? Its 2 1/2 gallons of 1.097 OG wort.  I was thinking 30 seconds at 1 liter per minute.

Yeast and Fermentation / where to add more o2
« on: December 14, 2017, 04:22:46 PM »
im fermenting a 1.097 imperial stout.  I pitched 12 hour ago and want to add more o2.  Would you add it to the headspace or get the stone down into the wort?

Kegging and Bottling / Re: Rogue Tap Concern
« on: December 14, 2017, 01:49:29 AM »
Try self closing faucets.  They have springs that force the faucet closed when you let go.

Kegging and Bottling / Re: Forced carbonated, beer flat
« on: December 02, 2017, 01:02:53 AM »
Your pressure was too low.  I get good results with 30 lbs.  i sit in a chair and roll the keg  gently back and forth.  After 7 or 8 minutes I get around 2.3 volumes.

Yeast and Fermentation / Best time to pitch more yeast?
« on: November 11, 2017, 04:23:08 AM »
I split one liquid smack pack between two 3.5 gallon batches of 1.056 OG cider today.  I know I under pitched.  Is it better to pitch more tomorrow (18 hours later) or wait until it finishes and check the gravity and add more if under attenuated?

Kegging and Bottling / Re: Beer line length
« on: November 09, 2017, 06:58:31 AM »
5 or six feet of 3/16 vinyl should be good for 12-15 lbs, of Co2.  Dont get longer lines for higher carbed beer.  I keep Hefe at 20 lbs to maintain 3.5 volumes and use a flow controller to get the right pour.

Kegging and Bottling / Blichmann beer gun carbonation level
« on: August 27, 2017, 08:05:32 AM »
I heard on a podcast that when you fill bottles with a Blichmann beer gun you should overcarbonate slightly in the keg before bottling to make up for small amounts of co2 released when filling.  Any opinions on this? 

All Grain Brewing / Re: When to check mash pH
« on: August 27, 2017, 07:04:36 AM »
So you are adjusting your RO strike water differently every time based on your grain bill?  Do you ever check your strike water pH?

All Grain Brewing / When to check mash pH
« on: August 27, 2017, 06:41:38 AM »
I hear a lot about how important it is to for your mash pH to be in the proper range (approx. 5.3-5.6).  So when do you check?  Right after you ad your grains to the strike water, after ten minutes, half way through?  It seems like every interview and every article I read simply says check your mash pH.  My tap water is around 7.3 year round.  I've never checked my mash pH but every local brewer I talk to says we have great water and they don't make adjustments.

General Homebrew Discussion / Re: No salts in RO water mash
« on: December 09, 2016, 01:34:37 AM »
I adjusted the water in the HLT.  The salts were 1 tsp. combined so from what I'm hearing sounds like it should be fine. Thanks.

General Homebrew Discussion / No salts in RO water mash
« on: December 08, 2016, 10:47:59 PM »
I used RO water for my mash and forgot to add the brewing salts. It's an IPA, 1064 OG, mostly 2 row with a little crystal. I added the salts as I ramped up to mashout temp. and held for 10 minutes. I know there are trace elements in RO water and I adjusted the ph to 5.4 with 10% phosphoric acid solution. So how how bad will it turn out. Do you think it will be drinkable?

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